Recipes Included On This Page Finnish Barley Skillet Bread - Ohrarieska French Onion Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Finnish Barley Skillet Bread - Ohrarieska Recipe By : Flatbreads & Flavors: A Baker's Atlas Serving Size : Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pearl barley 2 cups buttermilk 1 cup water 2 cups pearl barley 1 teaspoon baking powder 1 teaspoon salt Combine the pearl barley and buttermilk in a medium-sized bread bowl, cover and let soak overnight. Preheat the oven to 350F. Lightly oil and flour an 8-inch cast-iron skillet. Add the water to the buttermilk and barley mixture, then transfer to the blender and blend until the barley is well pulverized (it won't become a smooth puree). Return this batter to the bread bowl, add the barley flour, soda, and salt, and mix well. Turn the batter out into the skillet. Bake in the center of the oven for 50 minutes. Let cool on a rack before serving. Makes 1 flat loaf, 8-inches across and about 1 1/2-inches thick. AuthorNote: At home we've experimented with several different versions of ohrarieska and this is my favorite by far. The pearl barley soaks in the buttermilk overnight, becoming tender and absorbing moisture and flavor. Even after it's ground in the blender, the barley gives a satisfying chewiness and body to the bread, as well as an aromatic and slightly nutty flavor, without being tough. Apart from the overnight soaking, the bread takes very little time; it requires no kneading, just thorough mixing. Cut into slices or wedges and serve with coffee or tea and berry jam or honey as a snack. Slice and place on the smorgasbord table or serve as part of a bread and soup meal, with, for example, bean soup or red beans with [Georgian] sour plum sauce. Cuisine: "Scandinavian" Source: "Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995" S(Formatted by Chupa Babi): "Oct 2011" Yield: "1 8x1 1/2-inch loaf" Contributed to the FareShare Gazette by Chupa; 3 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * French Onion Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons (1/4 stick) butter 10 cups thinly sliced onions (from about 5 large) 1 cup dry white wine 10 cups chicken broth or water Three 3-inch pieces baguette, halved diagonally 1 cup grated Gruyere cheese The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However, you don't need to watch it much. Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper. DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing. Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper. ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve. Recipe created exclusively for Cooking.com by Deborah Madison. Contributed to the FareShare Gazette by Art; 4 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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